Best 9 Easy Chicken Ratatouille Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for a simple and satisfying dish to cook tonight? Look no further than easy chicken ratatouille! This classic French dish is a delicious combination of tender chicken, roasted vegetables, and a flavorful tomato sauce. The best part? It can be prepared in just a few simple steps, making it a perfect weeknight meal. To help you create the most delicious easy chicken ratatouille, we've gathered a collection of recipes that use a variety of cooking methods, such as baking, roasting, and sautéing, along with tips on selecting the best ingredients and variations to suit your taste preferences. So grab your apron and get ready to whip up a culinary masterpiece!

Let's cook with our recipes!

ONE POT CHICKEN RATATOUILLE RECIPE



One Pot Chicken Ratatouille Recipe image

The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish. More easy dinners: www.crunchycreamysweet.com

Provided by Anna

Categories     Main Course     Main Dish

Time 35m

Number Of Ingredients 13

1.5 lbs boneless skinless chicken breast (cut into bite-size pieces)
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 teaspoon Italian seasoning
1 small yellow onion
2 garlic cloves (minced)
1 eggplant (cut into 1" pieces)
2 medium zucchini (cut into half-moons)
2 medium tomatoes (diced)
1 cup crushed tomatoes
1/2 cup chicken stock or broth
1 tablespoon chopped parsley

Steps:

  • Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
  • Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
  • Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
  • Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
  • Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 358 kcal, Carbohydrate 21 g, Protein 41 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 626 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

CHICKEN RATATOUILLE



Chicken Ratatouille image

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

Provided by Sarah d'

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 49m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil, or as needed
3 (10 ounce) chicken breasts, cubed, or more to taste
¼ cup thinly sliced red onion
1 yellow squash, cut in half lengthwise and into 1/4-inch slices
1 green zucchini, cut in half lengthwise and into 1/4-inch slices
1 red bell pepper, sliced in 1/4-inch strips and halved
6 brown mushrooms, sliced and halved, or to taste
3 cloves garlic, or more to taste, minced
1 cup chicken stock
1 (6 ounce) can tomato paste
1 tablespoon herbes de Provence
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons celery salt
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
  • Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g

ROASTED CHICKEN BREASTS WITH RATATOUILLE



Roasted Chicken Breasts with Ratatouille image

Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 8

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for rubbing
1 medium eggplant, cut into 1-inch cubes (6 cups)
1 medium zucchini, cut into 3/4-inch cubes (2 cups)
2 tablespoons minced garlic (from 6 cloves)
2 cups cherry tomatoes (10 ounces)
5 sprigs thyme
Coarse salt and freshly ground pepper
4 small bone-in, skin-on chicken breasts (2 1/2 pounds total), halved crosswise

Steps:

  • Preheat oven to 450 degrees with rack in upper third. In a large straight-sided ovenproof skillet, heat 1/4 cup oil over medium-high. Add eggplant and cook, stirring frequently, until just beginning to brown, about 4 minutes. Add zucchini, garlic, and remaining 1 tablespoon oil. Cook, stirring, until garlic is fragrant, about 1 minute. Stir in tomatoes and thyme; season with salt and pepper.
  • Season chicken on both sides with salt and pepper and rub with oil. Add to skillet, skin-side up, and roast in oven until chicken is cooked through, 25 to 30 minutes. Turn oven to broil and continue to cook until skin is golden brown and juices are bubbly, 1 to 2 minutes more. Let rest 10 minutes before serving.

ROASTED RATATOUILLE CHICKEN



Roasted ratatouille chicken image

A classic chicken recipe that will keep the crowds coming back for more

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 8

1 onion , cut into wedges
2 red pepper , seeded and cut into chunks
1 courgette , cut into chunks
1 small aubergine , cut into chunks
4 tomatoes , halved
4 tbsp olive oil , plus extra for drizzling
4 chicken breasts , skin on
few rosemary sprigs (optional)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
  • Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium

CHICKEN RATATOUILLE



Chicken Ratatouille image

Make and share this Chicken Ratatouille recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 small eggplant, cubed
2 small zucchini, sliced
1 onion, sliced
1/2 lb mushroom, sliced
1 green pepper, sliced
1 large tomatoes, cubed
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon basil
1/2 teaspoon pepper
1/2 cup part-skim mozzarella cheese, shredded

Steps:

  • Saute chicken in oil about 2 minutes per side.
  • Add eggplant, zucchini, onion, mushrooms, and green pepper.
  • Cook 10 minutes.
  • Add tomato and remaining ingredients except.
  • cheese and simmer 3-5 minutes more.
  • Arrange chicken on top of vegetables and sprinkle cheese over chicken.
  • Cook 1 more minute until cheese melts.
  • Serve over barley or rice.

EASY CHICKEN RATATOUILLE



Easy Chicken Ratatouille image

Make and share this Easy Chicken Ratatouille recipe from Food.com.

Provided by Chef amfox

Categories     Stew

Time 20m

Yield 5-7 , 5-7 serving(s)

Number Of Ingredients 13

1/4 cup water
1 lb boneless skinless chicken breast
3 zucchini, peeled & sliced
1 eggplant, cubed
1 onion, sliced
1 green bell pepper, chopped
6 -8 ounces mushrooms
16 ounces diced tomatoes, drained
2 teaspoons garlic salt
1 teaspoon msg or 1 teaspoon salt
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon pepper

Steps:

  • In a wok, add water and steam chicken about 2 minutes.
  • Add zucchini, eggplant, onion, green peppers and mushrooms. Cook at medium heat for about 15 minutes until veggies are tender, but firm.
  • Add tomatoes and stir. Sprinkle with spices and herbs. Serve hot.

RATATOUILLE



Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

CHICKEN WITH RATATOUILLE



Chicken With Ratatouille image

Provided by Marian Burros

Categories     dinner, main course

Time 35m

Yield 2 or 4 servings

Number Of Ingredients 6

4 large chicken breast halves, skinned and boned
Freshly ground black pepper
2 tablespoons corn, safflower or canola oil
4 cups ratatouille (see recipe)
4 tablespoons Parmigiano Reggiano or other Parmesan cheese grated coarse
12 ounces macaroni

Steps:

  • Wash and dry chicken breasts. Sprinkle with pepper.
  • Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
  • Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
  • Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
  • To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
  • While chicken is cooking, cook macaroni according to package directions.

Tips:

  • Use a Dutch oven or large pot with a lid. This will help the vegetables cook evenly and prevent them from burning.
  • Cut the vegetables into uniform pieces so that they cook evenly.
  • Don't overcrowd the pot. Cook the vegetables in batches if necessary.
  • Season the vegetables generously with salt and pepper. You can also add other herbs and spices, such as garlic, thyme, or rosemary.
  • Cook the vegetables over medium heat until they are tender but still have a little bit of a bite to them.
  • Add the chicken to the pot and cook until it is cooked through.
  • Serve the ratatouille over rice, pasta, or your favorite bread.

Conclusion:

Ratatouille is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its vibrant colors and flavors, ratatouille is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #vegetables     #easy     #chicken     #inexpensive     #meat     #chicken-breasts     #3-steps-or-less

Related Topics